Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure
Author:
Funder
National Natural Science Foundation of China
National Key Research and Development Program of China Stem Cell and Translational Research
Publisher
Elsevier BV
Reference44 articles.
1. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties;Abedi;Food Hydrocolloids,2022
2. Effect of cryoprotectant mixtures on rheological properties of fresh and frozen/thawed mashed potatoes;Alvarez;Journal of Food Process Engineering,2011
3. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants;Alvarez;Journal of Food Engineering,2011
4. Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration;Chen;Food Chemistry,2023
5. Investigation of the cryoprotective mechanisms of silver carp muscle hydrolysate for frozen dough exposed to multiple freeze-thaw cycles;Cui;LWT-Food Science and Technology,2023
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